Best Insane Habaneromango Hot Sauce Paleo Compliant Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MANGO HABANERO HOT SAUCE



Mango Habanero Hot Sauce image

I have had this in my private recipes for a long time now. I don't remember why, so thought I would make it public.

Provided by Karen From Colorado

Categories     Sauces

Time 25m

Yield 40 serving(s)

Number Of Ingredients 12

1 large mango, peeled and seed removed
1 medium red onion
4 -6 garlic cloves
10 -15 habanero peppers
2 tablespoons fresh ginger
1/2 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon honey
1/2 cup cider vinegar
2/3 cup sherry wine
1 tablespoon salt, to taste if desired

Steps:

  • In a saucepan, bring vinegar, sherry, and salt to boil.
  • Purée remaining ingredients in a blender, then transfer mixture to a bowl.
  • Pour vinegar mixture over mango mixture and stir well.
  • Allow to cool before bottling.
  • Keep refrigerated for 3 weeks or more.

SWEET AND KICKIN' MANGO-HABANERO HOT SAUCE



Sweet and Kickin' Mango-Habanero Hot Sauce image

A complex fruity hot sauce highlighting the superb pairing of the Caribbean habanero alongside the wonderful succulent flavors of the mango. This recipe is not for the faint at heart; it has a very sweet beginning with a kick at the end. This golden sauce is delectable.

Provided by DBWood

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Wing Sauce Recipes

Time 45m

Yield 128

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1 large sweet onion, chopped
7 ripe mangoes, cored and chopped
1 fresh peach, chopped
⅓ cup honey
15 habanero peppers, stemmed, or more to taste
¼ cup yellow mustard
2 ½ tablespoons salt
2 ½ tablespoons paprika
1 ½ tablespoons ground white pepper
1 tablespoon ground cumin
⅓ teaspoon ground allspice
¼ cup light brown sugar
1 ½ cups white vinegar
½ cup apple cider vinegar

Steps:

  • Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
  • Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
  • Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

Nutrition Facts : Calories 13.3 calories, Carbohydrate 2.8 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 142.4 mg, Sugar 2.4 g

OVEN-BAKED BUFFALO HOT WINGS (PALEO)



Oven-Baked Buffalo Hot Wings (Paleo) image

This is a great Buffalo Hot Wings recipe whether you are paleo or not. If you are really strict paleo, start with a paleo compliant hot sauce (I have two paleo compliant hot sauces to chose from on this site). If you aren't that picky, use Franks Red Hot Buffalo Sauce.

Provided by Pokey in San Antonio

Categories     Very Low Carbs

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

50 chicken, drumetts (organic) or 25 whole chickens, wings cut into two pieces (discard tips)
2 cups hot sauce (commercial or homemade)
1 cup butter (organic)
2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup baking powder
olive oil flavored cooking spray (Pam)

Steps:

  • Preheat oven 250°F Line baking sheet with foil. Spray baking rack with Olive oil Pam and place in pan.
  • Spray the chicken pieces with Olive oil Pam, then salt and pepper to taste. Season with garlic powder.
  • In a large zip lock bag, place 1/4 cup of the baking powder and 1 tsp of cayenne pepper. Add half the chicken and toss until coated. Place on the cooking rack. Repeat with other half of chicken and remaining powder and cayenne.
  • Bake coated chicken wings for 20 min at 250 F, then increase heat to 425 F and bake for 20 more minutes. Turn pieces over and bake for another 20 min or until golden brown and chicken is thoroughly cooked.
  • If making your own buffalo sauce, heat prepared hot sauce (commercial or homemade) and butter in a sauce pan until well blended. Pour sauce in a large bowl. If using a commercially prepared buffalo sauce just pour it in a large bowl. I highly recommend my habanero mango sauce (also paleo compliant), but Franks Red Hot Buffalo Sauce is quite good and not terrible from a paleo point of view.
  • Toss all the cooked chicken until evenly coated. Transfer to a platter and serve with your favorite sides.

HABANERO MANGO HOT SAUCE



Habanero Mango Hot Sauce image

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. These Bottles can be processed and be bought at http://www.leeners.com/index.html for directions on canning http://www.leeners.com/hotsauce-about-bottling.html

Provided by Rita1652

Categories     Sauces

Time 50m

Yield 4 cups, 192 serving(s)

Number Of Ingredients 10

4 habaneros, stems removed seeds are your choice Cleaning your peppers of all veins and seeds will reduce the bit
1 cup grated carrot
1 lime, zest and juice
12 Thai chiles
10 ounces mango puree
1 onion, rough chopped about 1 cup
4 garlic cloves
1/2 cup vinegar
3/4 cup sugar
1 teaspoon salt

Steps:

  • In the food processors add the first 7 ingredients and pulse till small pieces. Add to pot with remaining ingredients.
  • Then when soft about 10 minutes of cooking add to a blender to puree. Carefully place in blender, place a towel over the top, and start blender at the slowest setting and increase slowly so you`ll have no splatter. You can also run your sauce through a hand crank food mill. If one is not available, a kitchen sieve will also work. The objective is to remove or crush any solid matter left in the sauce and squeeze out every drop. Run the pulp through the blender adding 1 tablespoon vinegar and then press again. I ended up with 1 tablespoon pulp. Which you can refrigerate the pulp and use to add to whatever you want to kick up. Bring sauce back to a boil.
  • Hot Pack Instructions:.
  • To sanitize and prepare your bottles for filling, place the empty bottles in a pot, and cover and fill the bottles with water. Bring the pot of water to a boil and boil the bottles for 5 minutes. Turn off heat; remove the bottles using tongs and hold upside down to remove the water. Do not boil the dropper fitments or caps.
  • Hold the hot bottle with a dry towel and fill it with the hot cooked sauce using the funnel. It may help to first pour the cooked sauce into a clean measuring cup with a spout and then pour into the funnel from the measuring cup. Place the dropper cap on the bottle and screw the cap on tight. Turn the bottle upside down and let set for 5 minutes; this will sanitize the lid. If you choose to use the tamper proof seals, you can use a hairdryer to shrink them in place over the cap. At this point your bottled sauces should be stored refrigerated.
  • If canning, pour hot liquid in hot bottles place in a water bath cover the plastic tops. The plastic restrictors and the liners in the caps cannot be boiled separately.
  • Aging:.
  • The longer the sauce ages, the more complex the flavor will become. Properly packed hot sauce will last six to nine months unopened.
  • Take note on Water Bath Canning:.
  • Thoroughly wash lids and smaller sized jars (Quart size not recommended) in hot sudsy water, then rinse. Heat jars and lids in hot water, approximately 180 degrees, prior to filling. Fill canner with water as indicated below, position rack and begin to heat.
  • Fill hot jars with prepared recipe. Leave recommended headspace according to recipe.
  • Wipe jar rims with a clean damp cloth. Position heated lid on jar and screw it on.
  • Place each jar into canner rack, prior to water reaching a boil and lower rack. Water should be 1 to 2 inches over jar tops. Add additional hot water if needed. Cover canner. Process jars according to your recipe. Start timing when water begins to boil.
  • After processing, lift rack and hook over rim. Remove jars from canner with your jar lifter. Do not carry jars in canner rack. Set jars on a towel to cool for 12 to 24 hours.
  • When jars are cool, test for a seal by pressing down on center of lid. If lid center is flexible, either reprocess immediately or store refrigerated. Label and store in a cool, dry, dark place.

Nutrition Facts : Calories 6.2, Sodium 13, Carbohydrate 1.5, Fiber 0.1, Sugar 1.2, Protein 0.1

Related Topics